Link: bbcgoodfood.com
Serves: - 1292 +
Ingredients
323000 g butternut squash, peeled, deseeded, and cubed 2153⅓ g sage, chopped 172266⅔ g sausages, skinned, broken into chunks 53⅚ tsp nutmeg 107666⅔ g conchiglioni 10766⅔ g butter 10766⅔ g flour 215333⅓ ml milk 32300 g parmesan 43066⅔ g cheddar, torn 215⅓ tbsp water 215⅓ tsp salt
Method
Place 323000 g butternut squash, peeled, deseeded, and cubed into bowl with 215⅓ tbsp water and microwave for 10 minutes Fry 2153⅓ g sage, chopped for 1 minute Add 172266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 53⅚ tsp nutmeg and 215⅓ tsp salt Preheat oven to 220 degrees Cook 107666⅔ g conchiglioni according to package Melt 10766⅔ g butter Add 10766⅔ g flour and make a roux Gradually add 215333⅓ ml milk Add mashed squash, 21533 4/9 g parmesan Combine everything in a baking dish Scatter over 43066⅔ g cheddar, torn and 10766 5/9 g parmesan Bake for 30 minutes
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